Mushroom Gelee with Smoked trout, Sabayon
1. Make a mushroom consume' with black trumpets and portobello. Balance with some balsamic vinegar and set with gelatine in small bowls.
2. Top with a luke warm piece of smoked trout, chub...
3. Sauce with a sabayon maybe with a few threads of saffron.
4. Finish with garlic chives.
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